Archive for August 9th, 2010

A quick, easy, and most tasty salad (healthy, too) from Cooking Light.

Chicken salad with peas and fresh herb vinaigrette

1/2 cup fresh parsley

1/2 cup chopped green onions

3 tablespoons rice vinegar

1 tablespoon stone-ground mustard

1 teaspoon sugar

1-2 teaspoons fresh thyme

2 teaspoons extra virgin olive oil

1/4 teaspoon salt

1 garlic clove

1 1/2 cups chopped cooked chicken breast

3/4 cup chopped celery

1 10-ounce package frozen green peas, thawed

2 tablespoons sliced almonds, toasted

Combine first 9 ingredients in a food processor; process until smooth. Combine parsley mixture, chicken, celery, and peas in a large bowl, tossing well. Sprinkle each serving with toasted almonds. Makes 4 servings.

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